Sunomono is a Japanese cucumber salad dressed with rice vinegar, sugar, and soy sauce. It takes 20 minutes, uses ingredients most people already have, and it’s genuinely one of the best things you can put next to grilled chicken, fried fish, or anything rich and heavy. Four servings at 51 calories each — it earns its place on the table.
About the ingredients
- Japanese cucumbers: Long, thin-skinned, and less watery than English or garden cucumbers. If you can’t find them, English cucumbers work well. Standard American cucumbers have thicker skins and more seeds — peel them and scoop out the seeds before slicing.
- Rice vinegar: Mild and slightly sweet. Plain white vinegar is sharper, so if that’s what you have, use 6 tablespoons instead of the full half cup and taste as you go. Apple cider vinegar is a closer substitute than white.
- Soy sauce: Regular soy sauce is fine. Use tamari for a gluten-free version — same amount, same result.
- Toasted sesame seeds: Skip the garnish — not worth the extra dish if you don’t already have them on hand. The salad holds up fine without them.
Before you start
The salting step is the one thing that actually changes the outcome. Sprinkling the cucumber slices with salt and letting them sit for 10 minutes draws out excess water so the dressing doesn’t get diluted and the cucumbers stay firm instead of going limp. The rinse afterward matters too — skip it and the salad will be noticeably salty. After rinsing, squeeze the slices firmly in your hands or press them in a clean kitchen towel. A gentle pat won’t cut it; you want to get rid of as much moisture as possible before the dressing goes on.
What can go wrong
- Watery dressing pooling at the bottom: This happens when the cucumbers weren’t squeezed dry enough. Press them harder after rinsing — they should feel almost dry before you add the dressing.
- Dressing tastes flat: Sugar and vinegar need to be in balance. If it tastes one-dimensional, add sugar a half teaspoon at a time and stir until it brightens up. The soy sauce adds depth, so don’t skip it even if you’re cutting sodium elsewhere.
- Cucumbers go soft before serving: Once dressed, this salad softens within a couple of hours. Don’t dress it more than 30 minutes before you plan to eat it.
- Slices are uneven and some turn mushy: Thick slices don’t wilt evenly during the salting step. Aim for slices no thicker than an eighth of an inch. A mandoline makes this easy; a sharp knife and patience work too.
- Too salty after rinsing: If your salt was coarse or you left the cucumbers longer than 10 minutes, rinse them twice and taste a slice before dressing. You can always add a little more sugar to the dressing to compensate.
Make-ahead notes
You can prep the components ahead, but keep them separate until close to serving. The dressing keeps in a jar in the fridge for up to a week — just shake before using. Salted, rinsed, and squeezed cucumbers can be stored in an airtight container for up to 24 hours. Once dressed, the salad is best within 30 to 60 minutes; after two hours the cucumbers lose their crunch noticeably. This dish doesn’t freeze.
Sunomono
Ingredients
Main Ingredients
- 2 large Japanese cucumbers thinly sliced
- ¼ teaspoon salt to wilt cucumbers
Dressing
- ½ cup rice vinegar unflavored
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Begin by slicing 2 large Japanese cucumbers into very thin, uniform slices. A mandolin is ideal for achieving consistently thin pieces.
- Place the cucumber slices in a bowl and sprinkle with 1/4 teaspoon of salt. Allow them to sit for about 10 minutes to draw out excess moisture, creating a crisp texture.
- Meanwhile, prepare the dressing by combining 1/2 cup of rice vinegar, 2 tablespoons of sugar, and 1 tablespoon of soy sauce in a small bowl. Whisk until the sugar is completely dissolved, tasting for balance between tangy and sweet.
- Rinse the cucumbers briefly under cold water to remove excess salt, then gently squeeze out any remaining moisture with clean hands.
- Transfer the cucumbers into a serving dish and pour over the vinegar dressing, tossing lightly to ensure each slice is well coated.
- Sprinkle 1 teaspoon of toasted sesame seeds over the top before serving, adding a subtle nuttiness and visual contrast.
Notes
- For an added twist, incorporate thinly sliced seaweed or mix in a touch of freshly grated ginger for a spicy kick.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
Nutrition
Your questions, answered
Can I use regular cucumbers instead of Japanese cucumbers?
Yes, English cucumbers are the best swap and need no extra prep. Regular American cucumbers work too — just peel them and scrape out the seeds with a spoon before slicing, since the skin is tougher and the seeds add extra water.
I don’t have rice vinegar. What can I use?
Apple cider vinegar is the closest substitute — use the same amount and the flavor will be slightly fruitier but still good. If you only have white distilled vinegar, start with about two-thirds of the amount called for and taste, since it’s sharper and can easily overpower the other ingredients.
How do I know when the dressing is balanced?
Taste it before it goes on the cucumbers — it should be tangy first, then sweet, with a faint savory note from the soy sauce. If it makes you wince, add a little more sugar half a teaspoon at a time until the sharpness softens.
Can I make this salad ahead for a dinner party?
Prep the cucumbers and dressing separately up to a day in advance and combine them no more than 30 minutes before serving. Dressed much earlier than that, the cucumbers soften and release more liquid, which dilutes the dressing.
What can I serve this with?
It pairs well with anything rich or fried — teriyaki chicken, pan-fried salmon, or even something like grilled pork chops. The acidity cuts through fat and resets your palate between bites, which is why it works so well as a side rather than a standalone dish.
If you liked this one
- Authentic Japanese Chicken Teriyaki
- Soft and Sweet Japanese Mochi
- Fresh Vegetable Spring Rolls
- Sweet and Tangy Grape Chicken Salad
